Kielbasaandsauerkrautpasta Recipes

KIEłBASA SAUSAGE AND BRAISED SAUERKRAUT (QUICK BIGOS)

Steps:

• Have a little taste of the sauerkraut. If it's too sour, use a colander and rinse it in cold water, then drain it.
• Roughly chop the sauerkraut, pieces shouldn't be longer than 1 inch (2.5 cm).
• Peel the onion, chop it finely.
• Peel the apples, cut into quarters and remove the core.
• Slice both sausages into rounds, roughly 0.5 inch (around 1 cm) thick. Slice the bacon into thin slices.
• Set up your oven to 356°F / 180°C, we'll need it soon.
• Heat up 2 tablespoons of butter. Add chopped onion, season it lightly with salt, cook for a minute on medium heat, stirring from time to time.
• Add in sausage and bacon slices. Fry for 2 to 3 minutes, stirring regularly, as the onions start to brown. Take it off the heat. If you're using a regular frying pan, move its contents into an oven-proof dish.
• Add chopped sauerkraut, spices (4 bay leaves, 5 allspice berries, 5 juniper berries) and apples.
• Generously season with freshly ground black pepper and optionally with salt as well (careful though - sauerkraut, kiełbasa and bacon are very salty already).
• Pour in the chicken stock, enough to cover the sauerkraut. Cover the dish with a lid.
• Place the dish in the oven for 90 minutes. After that time take the dish out and stir well. If it's too dry, add some more stock (or water).
• Cover again and return to the oven for another 90 minutes.
• Serve warm with some bread or potatoes on the side.

KIELBASA AND SAUERKRAUT PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender.
• Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes.
• Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more.
• Stir in wine and parsley, and heat through.
• Toss ziti with kielbasa and sauerkraut, and serve immediately.

GRANDPA'S SAUERKRAUT AND KIELBASA

Steps:

• Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
• This brings out the sweetness of the onions.
• Simmer for about 10 minutes.
• Add minced garlic and simmer 2 more minutes.
• Add next 3 ingredients.
• Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
• Bring to a simmer on the stove top.
• Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

PASTA WITH KIELBASA AND SAUERKRAUT

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley, and heat through.
• Toss ziti with kielbasa and sauerkraut, and serve immediately.

THE ORIGINAL KIELBASA AND SAUERKRAUT

Steps:

• Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

KIELBASA WITH SAUERKRAUT

Steps:

• Brown kielbasa on grill or in pan. Combine sauerkraut, kielbasa, apples and caraway seeds, if using, and enough beer to cover. Bring to a boil and reduce heat to simmer and let cook for 15 to 20 minutes or until cooked through. Serve with bread.

KIELBASA AND SAUERKRAUT SHEET PAN DINNER

Steps:

• Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular tray (about 12 by 5 inches) for the sauerkraut; set aside
• On one side of the baking sheet, toss the potatoes with 1 tablespoon of the olive oil, and sprinkle with some salt and pepper; spread the potatoes into an even layer. Place the kielbasa on the other side of the baking sheet, leaving an empty place in the center for the foil tray. Brush the kielbasa with the remaining olive oil. Roast until the kielbasa begins to brown in spots and the potatoes are almost completely tender, about 15 minutes.
• Toss the sauerkraut with the caraway seeds and spread into an even layer in the prepared foil baking tray. Place the foil tray in the center of the baking sheet. Roast until the potatoes are completely tender and browned, the sauerkraut is warmed through and the kielbasa is browned in spots, 15 minutes more. Divide sausage and vegetables between two plates and enjoy.

ZITI WITH KIELBASA AND SAUERKRAUT

Steps:

• Heat olive oil in heavy large skillet over medium heat. Add onion and red bell pepper and sauté until almost tender, about 7 minutes. Add sausage and sauté until beginning to brown, about 8 minutes. Mix in sauerkraut, mustard, caraway seeds and cayenne pepper. Sauté until heated through, about 4 minutes. Stir in wine and parsley. Cook mixture 2 minutes longer.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta and return to pot.
• Add sausage mixture to pasta and toss to coat. Season with salt and pepper.

FRIED SAUERKRAUT CAKES WITH KIELBASA

Steps:

• Preheat oven to 250°F.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
• Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.